Ouzo consumption has also a social aspect. People don't drink alone; they do so in company of people they want to share with. Cordial conversation ensues and treats to friends are always a possibility. Because gifts of the Earth are just passing by the hands of man, a Greek fares better by knowing he has handed out to his fellow men.

The gathering of men at the coffee shop kafeneio or at the local taverna is a scaled informal reenactment of the ancient Agora, where citizens gathered to get informed, talk about the latest & hottest, make acquaintances, and debate political matters.

That is why we say people would love to learn how to drink ouzo the Greek way.

Ouzo is a typical Greek product, although it is not the only anise-flavoured drink in the eastern Mediterranean area. The reason is that anise is a native plant in those regions, where the soil is light and well drained. Man is always inventive, and mostly so with what pleases him. Peoples dwelling around the Mediterranean Sea have, from very early times, discovered how to incorporate the seeds of the said plant in their spirits and liquors recipes.

Some alcoholic products with anise flavour include the sambuca (Italy), the absinthe and pastis (France), the arak (Lebanon, Syria), and the rakia, or raki (popular in Turkey and other Balkan countries).

We ought to make a distinction here: we must not confuse the Greek rakÃ¬, or tsikoudiÃ , which is a typical product of Crete and traditionally not anise-flavoured, with the rakia, which is the Turkish equivalent to ouzo.

Bartender's Companion - Add Water, Drink as a Shot, Mix Into Cocktails: How to Drink Ouzo

A collection for party animals. Or for plain ol' people who just want to have some fun on a sunny afternoon.

Ray Foley is a former bartender, now editor of Bartender Magazine and author of several bartending and cocktail recipe books.

I'd never dream of mixing metaxa brandy with ouzo and grenadine, as the so-called Agean (oh dear! it's Aegean) Shooter does. I would consider though trying the African Violet (hint: name probably inspired by the colour).

History of Ouzo - When and Where did Ouzo Appear? -- Born in slavery, Grown to reach a world-wide status

The precursor of ouzo is tsÃ­pouro, a spirit produced by distillation of the skins and stalks of grapes (called tsÃ­poura, pl.), along with small quantities of must, that remain in the wine-press. Tsipouro used to be distilled during the Byzantine era and throughout Ottoman times and, according to tradition, it was the pet project of a group of 14th century monks living in a monastery on holy Mount Athos. One version was flavoured with anise, and it is the one that eventually came to be called ouzo.

During the days of Ottoman Empire, ouzo was quite widespread in several regions of the country that today we call Turkey, as well as in other regions of the Middle East.

Modern ouzo distillation largely took off in the 19th century following Greek independence. The island of Lesvos, in the north-east Aegean, was and still is a major producer and lays claim to the invention of the drink. The island of Chios, located in the same general area, is another major producer.

When absinthe fell into disfavour in the early 20th century due to its hallucinatory properties, ouzo gained in popularity. As a matter of fact, it was once called "a substitute for absinthe without the wormwood".

Since 1989, the European Union recognizes ouzo as a product with a protected designation of origin, thus prohibiting makers outside Greece and Cyprus from using the name.

Summer in Greece with Ouzo Plomari - Travel in Greece Goes Hand-in-Hand with a Glass of Ouzo

Ouzo Plomari (by Isidoros Arvanitis) is one of the most popular ouzo brands in Greece -- one of my favourites too.

This short commercial takes us from the car-filled streets of a busy capital, carries us through picturesque greek villages, golden fields and rural whitewashed churches overlooking the waves, until it gently lays us down across a little table for two, sipping ouzo at the edge of a golden Aegean beach.

Not a bad little fantasy, is it? (sigh)

Why Ouzo Turns White

Mixing Ouzo with Water and / or Ice

When water or ice is added to ouzo, which is clear in color, it turns milky white; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. Diluting the spirit causes it to separate creating an emulsion, whose fine droplets scatter the light.

Some people maintain that ice gives ouzo an ideal agreeable temperature for consumption. According to connoisseurs though, ouzo must be diluted with water only; thus, the taste remains unadulterated and the potable "cools" smoothly and equably, while gradually unlocking its aromas in their full intensity.

One more detail: some say it is best to first add water and then the ice in order to avoid the formation of crystals. (I only add ice, and I haven't made the experiment yet.)

Kiss Me I Taste Like Ouzo

A Titillating Top to Remind You of Great Holidays (or to Tease You into Going on One)

Available by zazzle.com in many colours, sizes, and styles. (White and yellow for me, thank you.)

A T-shirt would wear well on both male and female ouzo lovers, and a long-sleeve would be great on an occasional breezy night. (See Page)

Most of all, it will remind you of carefree afternoons under the bright blue sky of Greece or of endless ouzo-sopping parties at islands bars.

Either way most enjoyable, I hope.

copper alembic for ouzo production

Traditional Ouzo Production Process

From the Sun-Drenched Fields to Your Glass

When the plant of anise reaches full maturation, it is harvested, tied in small sheaves and left to dry in shadow, so as to maintain its green colour. The next phase is the "drimÃ³nisma," in which the seed is manually and with utmost care separated from the stalks.

Before distillation, the seeds are drenched in sacks made of plant fibres for a day in order to soften and render their full aroma during the process; they are then mixed with pure alcohol (96% vol) from pressed grapes or molasses and placed in special copper cauldrons (alembics).

Besides anise seeds, other combinations of herbs and spices may be used, i.e. various blends of fennel, nutmeg, cinnamon, mint, hazelnut, and/or mastic, sometimes even orange, tangerine, bitter orange, or citrus peels, creating varieties and brands with distinct and unique tastes and aromas for the pleasure of ouzo lovers.

The mixture will be distilled three times. The "head," that is the first fraction of the distilled product, along with the "tail," the end fraction, are put aside. Only the "heart," which is the central and best fraction, is put through the second and third phases of the distillation process. All the while, special attention is paid so as not to allow any sudden rises or drops in temperature. The central fraction of the last phase of distillation is called "adÃ³loto," and it is the heart of the heart of the ouzo making process, used in the production of premium, gourmet ouzos.

The "heart" is stored for a couple of days in large stainless-steel tanks to settle, so that the ingredients may "bond" and homogeneity of the mixture be achieved. The product of this process is a 100% ouzo extract and may be consumed only after having been mixed with clear water to reach 38Âº-48Âº vol (Gay-Lussac scale). The final product is then bottled or barrel-aged to attain a more mature, smooth flavour.

Today the law allows ouzo to be sold with a minimum of 20% pure ouzo extract content. The remaining <80% may consist of alcohol, water and essences, with anethole, the essential oil of anise, being the predominant one. In some cases sugar is also added. In any case, the product is labeled accordingly. The purest and best of all must read "100% distilled ouzo."

ouzo cocktail recipes"Many thanks to the bartenders at the Proedreio in Arhanes, Crete, for sharing their knowledge and expertise."
Be modest with the Greek Doctor (and with other Greeks hanging out at the page).

Drinking Ouzo the Greek Way

How to Drink Ouzo Safely and Savoury

Ouzo is traditionally served in small glasses or, most usually in the islands, in medium slim ones, which do not allow its characteristic aroma escape very quickly. The serving is always accompanied by cold water and ice to be mixed in the potion which thus acquires its cloudy white colour.

In American bars, ouzo is usually served in shot glasses and drunk all at once, but this is neither the most pleasant nor the most interesting way to drink it. Likewise, Greeks never mix ouzo with soft drinks or colas, as they tend to destroy its liquorice-like taste.

Ouzo is often considered a rather strong drink, although its alcohol content is not especially high compared to other liquor. The reason mainly lies in its sugar content, which delays ethanol absorption in the stomach. The drinker may be misled into thinking that they can drink more, as they do not feel tipsy early on. Then the cumulative inebriating effect of ethanol appears rather quickly and the drinker's head starts spinning uncontrollably.

Through ages of drinking ouzo, Greeks have developed the art of consuming the potable without getting drunk. It is generally considered poor form to drink "xerosfÃ½ri" (literally "dry hammer"), an idiomatic expression that means "drinking alcohol without eating anything." The presence of food, especially fats or oils, in the upper digestive system prolongs the absorption of ethanol and ameliorates alcohol intoxication.

Ouzo is usually consumed as a relaxing afternoon interlude or as a pre-prandial aperitif. One may see people sitting in their neighbourhood tavernas sipping ouzo along with a snack of nuts or olives, engaged in small-talk, as ouzo time is, first and above all, a time for socializing. There are also specialty tavernas, the ouzeries, where the potable is consumed along with appetizer selections known as mezÃ¨.

Ouzo Shot Glasses - The Stylish, The Fastidious and The Funny

If, after all, you absolutely insist in drinking ouzo in shot glasses, here are some ideas for you:

The flavours may vary. Sour, salty, sweet, or bitter, they all match, setting off the specific flavour of ouzo.

A usual selection of mezÃ¨ includes local vegetables (such as tomatoes, cucumbers, fried zucchini, grilled sweet red peppers called FlorÃ­nis, etc) , fried balls (meatballs, vegetable balls), grilled octopus or squid, fried kalamari, raw or fried cheese, salted or pickled little fish like anchovy and sardines, as well as many others which the imagination of ouzo drinkers has created over the years.

meze appetizers for ouzo

Appetizers for Ouzo: Recipes

Tasty and easy meze recipes

This is not a page about cooking - but,as a Greek native and denizen, I cannot imagine drinking ouzo without a little something to accompany it. So, here are a few dishes that will fill your table with very little effort.

1. Walnut Skordalia

Skordalia is the Greek word for garlic paste. There are many ways to make skordalia, be it with mashed potatoes, bread, or a combination of bread and walnuts, which is the tastier of all.

Peter G is an Australian chef and photographer of Greek descent, owner and author of a delicious blog named Souvlaki for the Soul, in which he shares many fantastic recipes - Greek and non-Greek - and photos of foods and places.

Without further ado, enjoy the sharp taste of walnut skordalia to dip in while sipping your ouzo.

2. Cheese Saganaki

Ivy is a Greek-Cypriot blogger with vast experience in the kitchen. Her blog, Kopiaste...to Greek Hospitality is a sight for sore eyes and for empty stomachs :-))

Cheese saganaki is one "must" among ouzo appetizers, and Ivy gives us many information and some delicious recipes for making it. Be sure to try out the Cypriot cheese haloumi, which is a unique delicacy with a mild, somewhat creamy, slightly salted taste. Original haloumi is made of a blend of sheep and goat milk (not cow's milk), so be sure to check the label before buying.

3. Bekri Meze

"Bekris" is the drunkard. So, bekri meze is supposed to be the appetizer for a person who drinks: hot enough to make him thirsty, juicy and meaty enough to fill his stomach, fatty (pork) to provide the necessary fat that will delay alcohol absorption. Drinkers have their tricks, don't they?

The syrtaki music is an unfortunate cliché, but then it's not my video to tamper with.

I hope to treat you with some great greek music in the near future.

Oh, one more thing: Lighting up the cooking pan, though quite spectacular, is not "the traditional way" of cooking on our islands or mountains. Sorry, chef Nic!

Food sure tastes deliciously, though.

Greek Cuisine - Appetizers and Meals to Accompany a Glass of Ouzo - Cooking for the Symposium

It's no hard task preparing a little something to pick at during an ouzo session.

Some fried graviera cheese, a tomato and cucumber, a slice of bread, some olives, a few spoonfuls of tzatziki, and the table is set.

It doesn't have to be so frugal, though. And you don't have to make moussaka to impress your friends and family -- there are plenty of savoury and simple dishes to provide for a multitude of occasions.

From an awarded chef of Greek origin, Iron Chef of America 2005, president and founder of Chefs for Humanity, who recently launched the restaurants CCQ at Macy's in Costa Mesa, California, and Kouzzina at Walt Disney World.

Boil water in a pot. Put in the prawns and leave for about 6'. Strain, let cool a little, and clean the prawns.

In a second pan, stir fry onions for 2' minutes, then add the tomatoes, tomato juice, wine, chili peppers, sugar, and salt. When the sauce starts to thicken, add the ouzo, then the prawns, and let simmer for 3'.

Prepare the tagliatelle. While they are still hot, stir in the feta cubes. Then reverse into the sauce pot and let simmer for 1', carefully swinging the pot to make ingredients blend together.

Grind some pepper on top and serve immediately.

4. Greek Deviled Eggs With Ouzo

I just discovered this recipe. Although I've never heard of it before and, frankly, it doesn't seem to be a traditional one, ingredients like parsley, black olives, ouzo, and mint are 100% greek natives and used in greek kitchen. As usual, don't overdo it with the ouzo - you want the liquor to add a delicate taste to the meze, without covering all the aromas.

For those paying special attention to their weight: A glass of ouzo contains 120-150 calories, depending on alcoholic content.

Drink To Your Health

Positive Health Effects of Ouzo Drinking

Even though there are no scientific studies on the action of white distillates, experts estimate that ouzo and tsipouro may benefit health, provided they are consumed in minor quantities (1-2 servings a day at most).

The essential oil of aniseed (anethole) contained in the potable whets the appetite. Aniseed, the plant that gives ouzo its strong characteristic aroma, is considered to improve iron absorption from foods. It also assuages intestine contractions, while acting as a mild antiparasitic in the area. Furthermore, ouzo dilates blood vessels, thus decreasing arterial pressure.

Ouzo has long been used as a multi-purpose home-made remedy.

Take the word of "an exiled Englishman, living in the beautiful Greek mountains, close to the ruins of Ancient Sparta" for how he used or he saw people using the alcohol.

Ouzo Souvenirs Guestbook - To Your Health

No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

sending

Brian Rocha 2 years ago

I Got 1969 0mega ouzo and 1970 4/5 quart 1969

Author

NoYouAreNot 4 years ago

@othellos: So true! Cheers to you, pal!

othellos 4 years ago

The best lens I saw until now about ouzo! Very informative and nicely presented. One remark though. In order to enjoy ouzo at its best you need the... scenery. Mediterranean sun, beaches, small taverns, good company... Cheers:=)

anonymous 4 years ago

Wonderful Lens ! Best Wishes :)

Cynthia Haltom 4 years agofrom Diamondhead

I didn't know ouzo could be used in cooking recipes. It make sense it would be good as it has such a strong flavor.

Erin Mellor 4 years agofrom Europe

I'd always wondered why Ouzo turned white when you add water, now I know. I agree with castelloautore, Ouzo tastes much better in Greece than it does at home, it must be he sun, the food, the beautiful scenery and the relaxed people.

Author

NoYouAreNot 4 years ago

@castelloautore: I don't know about the quality of exported ouzo, sorry.

The effect of ouzo under the hot Mediterranean sun... well, it must be felt stronger, for sure!

castelloautore 4 years ago

I am curious if the effect of Ouzo is felt stronger is consumed in the Greeks countries.

I love the Ouzo in Greece, but i didn't appreciate too much back in the Netherlands or in Belgium.

The use of Ouzo with food is interesting. I would try, specially with scampi looks tempting.

Carlo

KimGiancaterino 4 years ago

I tried Ouzo for the first time during a visit to Greece and was so excited to discover a bottle in my parent's bar when I got back home. Yes, definitely better with friends and good food!

I've never had ouzo but I love Marie Brizard, Pastis and Sambuca. So refreshing on a summer's day.

dave-sutton 5 years ago

As a regular visitor to Cyprus and also having good Greek friends there I have developed a taste for this wonderful drink. Plomari is the best in my opinion but I'm quite happy with any brand.

In a taverna I will ask for a small bottle with ice and water supplied separately.

In the UK I have to travel miles to get this drink, its expensive and it somehow never tastes the same without Greek company, sun and the Med in the background. I just love this lens.

dave-sutton 5 years ago

As a regular visitor to Cyprus and having very good Greek Cypriot friends who tell me that their national sport is eating drinking and talking I have been lucky enough to be selected to train for this event.

I must be one of the few Englishmen that actually loves ouzo. I prefer it with just ice and a glass of water on the side .

When I first arrive in Cyprus my friend Petros has this tradition that we sit down with a bottle of Plomari, ice, Hallomi and cucumber, have a good chat and slowly get sozzled.

Roll on my next visit.

Eleni Bat 5 years agofrom Greece

That was a perfect lens!Really good work you did there!Regards from an other Eleni!

Author

NoYouAreNot 5 years ago

@LouisaDembul: You are eclectic! ;-)

LouisaDembul 5 years ago

I'm not so much into strong alcohol, but I like a little ouzo in my coffee!

ikoniatis 5 years ago

Stin ygeia sou!

anonymous 5 years ago

This is my first serving of Greek ouzo and meze' and I found them absolutely delightful and loved your presentation from history to preparation of your recipes as well as your special counsel along the way as to how to enjoy consumption responsibly.

crstnblue 5 years ago

Great lens! Informative and thoughtful content.

Thanks for sharing!

Author

NoYouAreNot 5 years ago

@casquid: Thank you so much, dear, for the invitation. :)

EileenSmith LM 5 years ago

A very thorough lens! I've always wanted to try ouzo (I am a quarter Greek, after all), but I've yet to have the opportunity. Very informative!

casquid 5 years ago

How Very Fascinating! You can come to our house and spend a week. We will have ouzo ready for you to cook anything you like!

Author

NoYouAreNot 5 years ago

@pheonix76: Just be careful and definitely have something to eat along!

pheonix76 5 years agofrom WNY

Really interesting lens! I love Greek culture. :) I have never tried ouzo but would certainly like to.

whoisbid lm 5 years ago

I want to visit Greece one day and have some Greek drinks :)

friendshipquotes 5 years ago

good work done!

dubsport01 5 years ago

you know you've had ouzo when you things your insides are melting! great lens

Thomas F. Wuthrich 5 years agofrom Michigan

Anise oil is also one of the ingredients in Absinthe...which also turns cloudy (a cloudy green) with the addition of water. Perhaps the reason why both Ouzo and Absinthe do that is that common ingredient.

jlshernandez 5 years ago

This is the first time I have ever heard of ouzo. It seems like a something worth trying.

Blessed bya Squid Angel.

Dorian Bodnariuc 6 years agofrom Ottawa, Ontario Canada

Ouzo has a strong flavor which gives it its distinct personality. When you get accustomed with the flavor you tend to drink too much.

fajack 6 years ago

great lens helenee :)

keep up the good work

Author

NoYouAreNot 6 years ago

@WeirdStuff: Hmmm... Is it because you like weird stuff? ;)

Nicole_Anderson 6 years ago

When I was recently in Parga Greece on Vacation I had a bad experience with Ouzo, so be careful and the best way to drink it is either neat or with water, not with ANYTHING fizzy as it has a slow chemical reaction in the stomach, so by the time you have had your fifth Ouzo and lemonade you can kiss goodbye to a peaceful night and a days recovery...

Regards,

Nicole

I recently created my own Greek Holiday lens that might interest you!

WeirdStuff 6 years ago

Ouzo 12 is the best!

Tolovaj Publishing House 6 years agofrom Ljubljana

I have not tried ouzo yet, because I have not been in Greece yet. But both is on my to-do list! And I will refresh my knowledge before departure by visiting your lens again ...

Sniff It Out 6 years ago

Nice lens. I haven't tried ouzo in cooking yet, I will have to give some of the recipes a go!

JoshK47 6 years ago

I've never even heard of Ouzo - very interesting! Thanks for sharing! :)

Cynthia Sylvestermouse 6 years agofrom United States

I found this very interesting and quite educational.

viscri8 6 years ago

Beautiful lens about a beautiful topic. I love Uzo anyway, since I first listened to Greek music. Hopa!

Malu Couttolenc 6 years ago

Geia sou! The Tagliatelle with Prawns and Ouzo sound delicious. Very interesting and helpful information about Ouzo. You're right, it is important to be careful when drinking it but if you do it with moderation and with good appetizers it is delicious :)

deified 6 years ago

oh my goodness, the food is too gorgeous to eat! i can almost smell it the way you describe it, and i don't think anyone could have done a better job representing it visually. is anise what gives ouzo its licorice flavor? im really no stranger to spirits;) but have somehow managed NOT to try this drink. ive had some absinthe on a coupla occasions prepared in a 'bohemian' tradition (that's what i was told when asked), that is diluted, sweetened with sugar cubes, and set aflame. pretty exciting. it tastes like licorice too. but i don't know why. now im curious..! i really liked your lens:) write some more please!

SweetMarie83 LM 6 years ago

Great, interesting lens! I've always wanted to try ouzo but haven't had the chance yet. After reading this, I want to try it even more!

Ouzo tastes great in the summer in Greece but you can get drunk easily with a few glasses. Drink slowly and never on an empty stomach.

YsisHb 6 years ago

Gia sou Eleni. Thanks for your comments on my lenses. I didn't know that there is a goddess of music and language at the same time (the indian goddess Sarasvati). It really thrills me!

It's great to meet another Greek on Squidoo and a very sharp-minded one.

anonymous 6 years ago

Great lens! I always wanted to visit Greece someday. It is fun to to read about the traditions and culture there.

Author

NoYouAreNot 6 years ago

@Jhangora LM: I don't know about India. What I do know is that a 750ml bottle costs $10-13 online (both in Greece and the USA). Be careful, though: as I already warned Othercat, all ouzos are not equal in quality and taste. Check the comments below - if you haven't already - to understand what I mean. I guess I must add a new module with product reviews for the clueless. :-D :-D :-D

Jhangora LM 6 years ago

I'll try to find it in India. I am sure will be pretty expensive here.

Stephen Carr 6 years agofrom Corona, CA

Interesting drink. I always like anise.

Author

NoYouAreNot 6 years ago

@Pete Schultz: I'm SO happy that my Greek Ouzo lens made you feel that way. Seriously, now - almost brought tears to my eyes! Oh, I know, it's just we, new Lensmasters! :-D

Pete Schultz 6 years ago

This was a great lens to visit. I am now hungry and thirsty. I first had ouzo at a favorite Greek restaurant in Duluth, Minnesota, where the Gyros, Avgolemno and retsina also represented clear sharp flavors that scream "Greece" I enjoyed my little trip to paradise this afternoon. Thanks.

Othercatt 6 years ago

@NoYouAreNot: Thanks! This will help me cross one thing off my bucket list!

Author

NoYouAreNot 6 years ago

@nightbear lm: Thanks, Susan. I like your lenses too.

Author

NoYouAreNot 6 years ago

@NoYouAreNot: Oh, and I think I can "see" the horrified look of locals when you put coca-cola in your ouzo glass. I tell you, it gives me the gooseflesh! :-D

Author

NoYouAreNot 6 years ago

@Spook LM: Thank you so much. I like your lens on "reverse" racism, and I intend to read more of you, as soon as I get some time :-)

Author

NoYouAreNot 6 years ago

@Othercatt: Go to http://www.wine-searcher.com/find/ouzo/1/usa. I don't know about off-line stores, but if you're interested, I can ask a couple of Greek friends living in the States. DO NOT - I repeat: DO NOT - go for Ouzo 12. Very poor taste. My favourite ones are Plomari and Mitilinis; I haven't tried Metaxa ouzo, though.

Othercatt 6 years ago

I've always wanted to try Ouzo. But I think I would leave the octopus and kalamari on the table! I had no idea you could cook with it.

Is Ouzo available in the states? I use to be a bartender but I never once saw a bottle of Ouzo.

Great lens, by the way!

nightbear lm 6 years ago

This was an amazingly good lens, I would never believe it was your very first one. Great job.

Anthony Godinho 6 years agofrom Ontario, Canada

Hey, I learned something new today from this well-crafted lens....well done and welcome to Squidoo and may I say, cheers! :)

Spook LM 6 years ago

Welcome to Squidoo and may you be happy here. I travelled to Greece many times in my youth many years ago and loved it there. I had Ouzo many times but the locals were affronted with me as I used coca-cola in it. Many happy memories of a wonderful people. Excellent first lens, congratulations.

Author

NoYouAreNot 6 years ago

@Glenn619: Just be careful if you ever want to drink it! :-D

Author

NoYouAreNot 6 years ago

@isabella lm: I like so much seeing my lens up there, among all those great lenses about Greece!

Glenn619 6 years ago

For your first lens you ave done well. good work and hey thanks to you now i know what Ouzo is

isabella lm 6 years ago

An amazing first lens. Great job. I have added the lens to the Greece Headquarters. Looking forward to your next masterpiece!

GoodinDevelopme 6 years ago

Mmmm delicious ouza. Enjoyed your lens.

Jack 6 years ago

Blessed by a Squid Angel.

Author

NoYouAreNot 6 years ago

@Paul Ward: Î³ÎµÎ¹Î± ÏÎ¿Ï. ÎµÏÏÎ±ÏÎ¹ÏÏÏ ÏÎ¿Î»Ï. thanks a lot.

Author

NoYouAreNot 6 years ago

@hayleylou lm: Well, this happened to me with vodka :-D

I appreciate your blessings and I most certainly will drop by your lenses.

Author

NoYouAreNot 6 years ago

@tobejim: I have drunk sambuca in shots a few times. Really strong too!